2015  CAKES, COMMERCIALLY PREPARED, with jam  
Food category: 15008 - buns, rolls, doghnuts (also filled or coated)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %10002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Energy, recalculated, kJ151786
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ152586
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal35886
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal36086
Componente alimentare ricalcolato/Recalculated food component
Total protein, g5,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
   Animal protein, g3,889
Calcolato da ricetta/Calculated from recipe
per i nutreinti fonte 89: per suddivisione anim/veg, RIPR acidi grassi e R e C STIMA da ricetta: 90g di Pan di Spagna (cod 100227) + 10g di marmellata (cod 2013) prot anim=7.97g, prot veg=3.52g, prot tot=11.49g lip anim=6.8g, lip veg=0.3g, lip tot=7.1g
   Vegetable protein, g1,789
Calcolato da ricetta/Calculated from recipe
Total fat, g8,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
   Animal fat, g7,989
Calcolato da ricetta/Calculated from recipe
   Vegetable fat, g0,489
Calcolato da ricetta/Calculated from recipe
Cholesterol, mg18807
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Available carbohydrates (MSE), g69,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
   Starch (MSE), g23,3D
Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride.
   Soluble carbohydrates (MSE), g46,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Dietary total fibre, g1,007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216per i nutrienti 07/216 ALIMENTO SIMILE Swiss roll acqua=32.9g, lip=4.4g, prot=7.2g, GD=55.5g metodo Southgate metodo Englyst fibra=0.8g
Alcohol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Water, g19,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
MINERALS and TRACES ELEMENTS
Iron, mg0,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Calcium, mg1102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Sodium, mg13007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Potassium, mg9802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Phosphorus, mg5502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Zinc, mg0,7007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,0707
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Vitamin B2, Riboflavin, mg0,1707
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Vitamin C, mg002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2015
Niacin, mg0,3007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Vitamin B6, mg0,0507
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Total folate, µg1307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg7907
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
   Retinol, µg7489
Calcolato da ricetta/Calculated from recipe
RIPR interna da STIMA RE=138mcg, R=129mcg, C=51mcg
   ß-carotene eq., µg2989
Calcolato da ricetta/Calculated from recipe
Vitamin E (ATE), mg0,7307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
Vitamin D, µg0,5007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
216
FATTY ACIDS
Saturated fatty acids, g2,4589
Calcolato da ricetta/Calculated from recipe
RIPR lip=7.1g saturi=2.1g 18:1=2.52g mono=2.78g 18:2=0.91g 18:3=0.04g altri PUFA=0.05g PUFA=1.00g
Monounsaturated fatty acids, g3,2589
Calcolato da ricetta/Calculated from recipe
Oleic acid, g2,9589
Calcolato da ricetta/Calculated from recipe
Polyunsaturated fatty acids, g1,1789
Calcolato da ricetta/Calculated from recipe
Linoleic acid, g1,0689
Calcolato da ricetta/Calculated from recipe
Linolenic acid, g0,0589
Calcolato da ricetta/Calculated from recipe
Other polyunsaturated fatty acids, g0,0686
Componente alimentare ricalcolato/Recalculated food component